I just threw together a Keto Meals With Hamburger skillet that turned plain ground beef into a ridiculously satisfying low-carb dinner you’ll want on repeat.
I love this Keto Hamburger Broccoli Skillet because it’s honest, loud, and stupidly satisfying. I adore the way ground beef sizzles and browns, then melts into a cheesy, broccoli-studded mess that feels like dinner but smarter.
I’m obsessed with how simple flavors, garlic and sharp cheddar cheese, turn into something I actually want on a weeknight. Quick Easy Meals Low Carb are my lifeline, and Keto Meals With Hamburger are exactly the kind of thing I make on repeat.
But it’s not fussy. Big flavor, small effort.
Pure, greasy, glorious dinner that hits without nonsense and makes leftovers better, too.
Ingredients
- Ground beef: Basically the hearty protein and juicy browning you crave.
- Broccoli florets: Crunchy green bites that keep it feeling sorta healthy.
- Yellow onion: Sweet base that softens and adds cozy flavor.
- Garlic: Little punchy aroma that makes it taste homemade.
- Olive oil: Slicks the pan and gives a mild fruity note.
- Butter: Adds silkiness and that slightly nutty richness.
- Beef broth: Brothy backbone that keeps things saucy and savory.
- Heavy cream: Creamy body that makes the sauce feel indulgent.
- Cream cheese: Tangy smoothness that thickens and calms sharp cheddar.
- Sharp cheddar: Bold, melty cheese that brings real cheddar bite.
- Worcestershire sauce: Umami boost that’s small but mighty.
- Soy sauce/tamari: Salty depth, or use coconut aminos if sensitive.
- Kosher salt: Basic seasoning that pulls all tastes together.
- Black pepper: Little heat and peppery finish throughout.
- Xanthan gum: Optional thickener, keeps sauce clingy without starch.
- Red pepper flakes: Pinch gives a cheeky warm kick.
- Fresh parsley: Bright herb that lightens the rich dish.
Ingredient Quantities
- 1 pound ground beef (85 15 or 80 20 for more flavor)
- 12 ounces broccoli florets (about 4 cups, bite sized)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce or tamari (or coconut aminos)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon xanthan gum, optional for thickening
- Pinch red pepper flakes, optional
- Fresh parsley, chopped, for garnish (about 1 tablespoon)
How to Make this
1. Heat a large skillet over medium high heat, add 1 tablespoon olive oil and 1 pound ground beef. Season with 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt. Brown the beef, breaking it up, until mostly cooked and nicely browned, about 6 to 8 minutes.
2. Push the beef to one side, add 1 tablespoon butter to the empty side, then add 1 small diced yellow onion. Cook until soft and starting to brown, about 3 minutes, then stir in 2 cloves minced garlic and cook 30 seconds more. Mix onions and garlic into the beef.
3. Pour off excess fat if there’s a lot left, leave a little for flavor. Add 12 ounces broccoli florets and 1/2 cup beef broth to the skillet. Sprinkle the broccoli with the remaining 1/2 teaspoon kosher salt and another pinch of black pepper. Cover and let steam until broccoli is bright green and tender, about 4 to 5 minutes.
4. Reduce heat to medium low. Stir in 1/4 cup heavy cream, 2 ounces softened cream cheese, 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce or tamari. Whisk or stir vigorously so the cream cheese melts into a smooth sauce.
5. Add 1 cup shredded sharp cheddar cheese a handful at a time, stirring until melted and the sauce is creamy. Taste and adjust seasoning if needed. If you like a little heat add a pinch of red pepper flakes now.
6. If the sauce seems thin and you want it thicker, sprinkle 1/4 teaspoon xanthan gum evenly over the surface and whisk quickly for 30 seconds until it thickens. Use sparingly, it thickens fast.
7. Let everything simmer together for another 1 to 2 minutes so flavors marry and the broccoli finishes cooking to your liking. Stir frequently to prevent sticking.
8. Turn off heat, taste and adjust with more salt or pepper if needed. Garnish with chopped fresh parsley about 1 tablespoon.
9. Serve hot straight from the skillet. This is great on its own for a low carb meal, or over cauliflower rice if you want more volume.
10. Leftovers keep well in the fridge for 3 to 4 days, reheat gently on the stove or microwave, add a splash of cream or broth if it thickened too much.
Equipment Needed
1. 12-inch heavy skillet (nonstick or cast iron works best)
2. Heat-safe spatula for breaking up and stirring the beef
3. Wooden spoon for mixing the sauce and scraping the pan
4. Chef’s knife (for chopping onion and parsley)
5. Cutting board
6. Measuring cups and measuring spoons (for broth, cream, spices)
7. Small whisk (or fork) to smooth out the cream cheese and xanthan gum
8. Colander or strainer for rinsing/draining the broccoli
FAQ
Keto Hamburger Broccoli Skillet Is A Quick, Tasty Meal. Recipe Substitutions and Variations
- Ground beef: swap for ground pork or ground turkey for a leaner option. Pork gives more flavor, turkey cuts calories but may need extra salt or fat so it won’t dry out.
- Broccoli florets: use cauliflower florets or frozen broccoli if fresh is not available. Frozen works great, just thaw and drain a bit so the skillet doesn’t get soggy.
- Heavy cream: sub with full fat coconut cream or a mix of half and half and cream cheese for a slightly lighter but still creamy sauce. Coconut cream adds a hint of sweetness, so taste for salt.
- Cream cheese: replace with mascarpone or Neufchâtel cheese if you want a silkier texture; both melt smooth and keep the dish rich without changing the flavor much.
Pro Tips
1) Brown the beef well and don’t crowd the pan. Push it around less and let it develop darker bits for flavor, then break it up. If the skillet gets too crowded the meat will steam instead of caramelize.
2) Soften the cream cheese and warm the cream slightly before adding. That helps them melt into a silky sauce without lumps. Stir vigorously and add shredded cheddar in small batches so it melts evenly.
3) Steam the broccoli just until bright green and slightly tender. Overcooking makes it mushy and waterlogged, which thins the sauce. If your broccoli is extra wet, drain a little liquid before finishing the sauce.
4) Use xanthan gum very sparingly and sprinkle it over the surface, whisking fast. A small amount thickens quickly, so start with less than 1/4 teaspoon if you’re unsure, and always whisk constantly to avoid clumps.
Keto Hamburger Broccoli Skillet Is A Quick, Tasty Meal. Recipe
I just threw together a Keto Meals With Hamburger skillet that turned plain ground beef into a ridiculously satisfying low-carb dinner you’ll want on repeat.
4
servings
597
kcal
Equipment: 1. 12-inch heavy skillet (nonstick or cast iron works best)
2. Heat-safe spatula for breaking up and stirring the beef
3. Wooden spoon for mixing the sauce and scraping the pan
4. Chef’s knife (for chopping onion and parsley)
5. Cutting board
6. Measuring cups and measuring spoons (for broth, cream, spices)
7. Small whisk (or fork) to smooth out the cream cheese and xanthan gum
8. Colander or strainer for rinsing/draining the broccoli
Ingredients
-
1 pound ground beef (85 15 or 80 20 for more flavor)
-
12 ounces broccoli florets (about 4 cups, bite sized)
-
1 small yellow onion, diced
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
1 tablespoon butter
-
1/2 cup beef broth
-
1/4 cup heavy cream
-
2 ounces cream cheese, softened
-
1 cup shredded sharp cheddar cheese
-
1 teaspoon Worcestershire sauce
-
1 teaspoon soy sauce or tamari (or coconut aminos)
-
3/4 teaspoon kosher salt, divided
-
1/2 teaspoon black pepper, divided
-
1/4 teaspoon xanthan gum, optional for thickening
-
Pinch red pepper flakes, optional
-
Fresh parsley, chopped, for garnish (about 1 tablespoon)
Directions
- Heat a large skillet over medium high heat, add 1 tablespoon olive oil and 1 pound ground beef. Season with 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt. Brown the beef, breaking it up, until mostly cooked and nicely browned, about 6 to 8 minutes.
- Push the beef to one side, add 1 tablespoon butter to the empty side, then add 1 small diced yellow onion. Cook until soft and starting to brown, about 3 minutes, then stir in 2 cloves minced garlic and cook 30 seconds more. Mix onions and garlic into the beef.
- Pour off excess fat if there's a lot left, leave a little for flavor. Add 12 ounces broccoli florets and 1/2 cup beef broth to the skillet. Sprinkle the broccoli with the remaining 1/2 teaspoon kosher salt and another pinch of black pepper. Cover and let steam until broccoli is bright green and tender, about 4 to 5 minutes.
- Reduce heat to medium low. Stir in 1/4 cup heavy cream, 2 ounces softened cream cheese, 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce or tamari. Whisk or stir vigorously so the cream cheese melts into a smooth sauce.
- Add 1 cup shredded sharp cheddar cheese a handful at a time, stirring until melted and the sauce is creamy. Taste and adjust seasoning if needed. If you like a little heat add a pinch of red pepper flakes now.
- If the sauce seems thin and you want it thicker, sprinkle 1/4 teaspoon xanthan gum evenly over the surface and whisk quickly for 30 seconds until it thickens. Use sparingly, it thickens fast.
- Let everything simmer together for another 1 to 2 minutes so flavors marry and the broccoli finishes cooking to your liking. Stir frequently to prevent sticking.
- Turn off heat, taste and adjust with more salt or pepper if needed. Garnish with chopped fresh parsley about 1 tablespoon.
- Serve hot straight from the skillet. This is great on its own for a low carb meal, or over cauliflower rice if you want more volume.
- Leftovers keep well in the fridge for 3 to 4 days, reheat gently on the stove or microwave, add a splash of cream or broth if it thickened too much.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 312g
- Total number of serves: 4
- Calories: 597kcal
- Fat: 49g
- Saturated Fat: 23g
- Trans Fat: 1g
- Polyunsaturated: 0.8g
- Monounsaturated: 18.8g
- Cholesterol: 150mg
- Sodium: 793mg
- Potassium: 550mg
- Carbohydrates: 8.8g
- Fiber: 2.5g
- Sugar: 1.8g
- Protein: 33.8g
- Vitamin A: 450IU
- Vitamin C: 41.5mg
- Calcium: 238mg
- Iron: 1.8mg